Recipe courtesy of George Stella
Episode: Souper Soups
Save Recipe Print
Total:
23 min
Prep:
15 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat an outdoor grill or cast-iron grill pan to medium-high.

Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet.

Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal.

Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine.

In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Grilled Shrimp and Noodle Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Grilled Shrimp

Recipe courtesy of Rachael Ray

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories